Tools and articles for redesigning school meal programs and helping students learn about food's place in our lives

Jennifer Orosco

5 Food Service Staff Innovators Serving Freshly-Prepared Meals with Care

Celebrating five food service professionals and how they strive to do more for their students.

Article

The Tomato Salsa Challenge

Students in grades 3-5 learn surprising facts about California tomatoes and extend their learning through comparison tasting and a hands-on tomato salsa challenge.

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5 Ways to Increase Participation with Customizable Menu Options

Providing customizable menu options to increase lunch participation.

Article
Investigating Cabbage Traditions

Investigating Cabbage Traditions

Students in grades 3-5 examine the cultural importance of cabbages, conduct a comparison tasting of varieties grown in California, and explore related family food traditions.

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21 School Meals Featuring California Foods

21 School Meals Featuring California Foods

Scaled and tested recipes for reimbursable school meals featuring fresh ingredients. 

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The Eco Ambassador Native  Garden at a Monterey Peninsula school.

Practicing Sustainability — While Saving Millions of Dollars

Monterey Peninsula Unified School District uses California's Proposition 39 funding both to teach and to model sustainable practices in Nutrition Services and throughout the campus.

Article